Susan Spicer

Susan Spicer began her culinary career in New Orleans as an apprentice to chef Daniel Bonnot at Louis XVI Restaurant. After a four-month stage with chef Roland Durand at Hotel Sofitel in Paris, Spicer returned to New Orleans to open the 60-seat bistro Savoir Faire in the St. Charles Hotel as chef de cuisine. She later traveled in California and Europe, then worked in the kitchen at the New Orleans Meridien Hotel’s Henri, under consultant chef Marc Haeberlin.

In 1986, Spicer opened the Bistro at Maison de Ville in Hotel Maison de Ville. After nearly four years as chef, she partnered with Regina Keever to open Bayona in a historic cottage in the French Quarter. Bayona soon received national attention and has been featured in publications including Food and Wine, Saveur, Food Arts, Travel & Leisure, Bon Appetit, and The New York Times.

Spicer owned and operated Spice, Inc., a specialty food market offering take-out food, cooking classes, and an artisan bakery. This venture developed into Wild Flour Breads, which she co-owns with Sandy Whann.

Spicer and three partners opened Herbsaint, a contemporary bistro-style restaurant in the Warehouse District of New Orleans. She later sold her partnership but remains a regular patron.

Spicer has served as guest chef at the James Beard House, the Oriental Hotel in Bangkok, the Lanesborough in London, and on Cunard and Crystal Cruise Lines. She has appeared on local and national television, including the finale of the Bravo series "Top Chef." Spicer regularly contributes to charity events, co-chairing the New Orleans chapter of Share Our Strength’s annual Taste of the Nation and representing New Orleans at the Super Bowl hunger-relief fundraiser Taste of the NFL since its inception.

Spicer received the James Beard Award for Best Chef, Southeast Region, and the Mondavi Culinary Excellence Award. Bayona has been recognized with the Ivy Award from Restaurants and Institutions, named to Nation’s Restaurant News Fine Dining Hall of Fame, and received top ratings from the Zagat Guide for New Orleans and Mobile Star Awards. Spicer was named one of Food and Wine’s Best New Chefs and inducted into the magazine’s Best New Chef Hall of Fame. The John Folse Culinary Institute honored her with the Lafcadio Hearn Award for long-term positive influence on Louisiana cuisine and culture. Bayona received the highest rating from Times-Picayune and has consistently ranked among the top restaurants in New Orleans.

Spicer is the author of the book "Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans," published by Knopf. The book was nominated for Best American Cookbook by the International Association of Culinary Professionals and awarded Best New Cookbook by New Orleans Magazine. It was also included in Food & Wine’s Best of the Best, a collection of top cookbooks.

Spicer opened MONDO, a casual, family-style restaurant in the Lakeview neighborhood of New Orleans, further contributing to the city’s vibrant restaurant scene.